Maple Roasted Butternut Squash is the best side dish ever. It's easy to make, sweet, and delicious. Cranberries, pecans, and a little cinnamon make this special enough to serve to guests yet cozy enough to serve with a weeknight dinner.
OUR LATEST VIDEOS I have a recipe for you guys that I am even more excited than usual to share. This maple roasted butternut squash is all things warm and wintery. Laced with maple syrup and a hint of cinnamon, this is a side dish I know you're going to love.
It would do a darn good job of stealing the show on your Christmas dinner table. But my vote is that you make this right away. It's so easy to make that I've put it in the easy weeknight recipes category.
Why you'll love this Maple Roasted Butternut Squash
- I've made it with Mann's pre-cut butternut squash. ← This makes your life SO MUCH EASIER!
- Tasty (and healthy!) butternut squash wrapped in a blanket of maple syrup.
- Toasted pecans. Because they really are the best ever.
- Tart cranberries that are so in season.
- A little sprinkle of cinnamon which is just. so. winter.
- Totally vegan + gluten-free + paleo. But more importantly, totally delicious.
Move over sweet potato casserole, there's a new dish in town!
The only thing about this recipe that could be a pain is trying to hack open a butternut squash. Have you tried it? They're almost impossibly hard to cut through. I've even chipped a good knife trying to cut one in half. #truth
And after you finally cut through it then you have to peel the whole thing. And peeling a butternut squash is NOT as easy as peeling a potato. Trust me.
Luckily for us, the good people at Mann's Fresh Vegetables have done all the work for us. They've somehow managed to peel and dice butternut squash into the most perfect little pieces. It's kind of amazing.
And opening a bag of Mann's Butternut Squash will save you at least 20 minutes of time and a whole pile of work. Thanks, Mann's
I'm a big fan of Mann's Fresh Vegetables pre-cut and washed veggies. They make it so much easier to eat healthy veggies.
- Spinach Lemon Cauliflower Rice ‘Risotto'
- Whole Roasted Brussels Sprouts with Garlic
- Loaded Butternut Squash ‘Rotini' Taco Salad Fries
- Late Autumn Shaved Brussels Sprouts Salad
- Maple Bourbon Sweet Potato Ribbon Casserole
Let's make some butternut squash maple syrup magic happen
Maple roasted butternut squash is SUPER EASY to make. Here's how you do it:
- Toss the butternut squash cubes with some oil, cinnamon, a pinch of cayenne (or more if you like it spicy) and some maple syrup.
- Pop the maple syrup coated squash onto a baking sheet and roast for 15 minutes.
- Now add some pecans and cranberries and pop the squash back in the oven for another 15 minutes.
That's it!
What to serve with maple roasted butternut squash?
Roast chicken is my favorite with this recipe. I like to put some bone-in chicken thighs on the baking sheet with the squash and cook them at the same time. A simple green salad is all you need to make this a dinner.
This butternut squash recipe served beside a nut loaf would make a delicious vegan dinner.
Watch the roasted butternut squash with maple syrup video:
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Easy Holiday Side Dish Recipes
- Whole Roasted Brussels Sprouts with Garlic
- Shaved Brussels Sprouts Salad
- The Best Stuffing Recipe Ever
- Bourbon Maple Glazed Carrots with Pistachios
- Mini Hasselback Potatoes with Roasted Garlic
- Ginger Orange Cranberry Sauce
Maple Roasted Butternut Squash with Cranberries and Pecans
Prep Time: 5 mins- Cook Time: 30 mins
- Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Cuisine: American
Print Recipe
Pin RecipeDescription
Maple Roasted Butternut Squash is the best side dish ever. It's easy to make, sweet, and delicious. Cranberries, pecans, and a little cinnamon make this special enough to serve to guests yet cozy enough to serve with a weeknight dinner.
| vegan + gluten-free + paleo |
Ingredients
- 1 – 20-ounce package of Mann's Fresh Vegetables Butternut Squash (find out where to buy it here)
- 1 tablespoon avocado oil (or another neutral-flavored oil)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne
- 1/2 cup pecans
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the butternut squash in a mixing bowl and add the avocado oil, maple syrup, cinnamon, sea salt, and cayenne and mix well. Pour onto the baking sheet making sure that the butternut squash is in a single layer.
- Roast for 15 minutes then add the pecans and cranberries to the baking sheet. Mix them with the squash then return the baking sheet to the oven for 15 minutes more, or until the butternut squash is soft and starting to caramelize.
Notes
This recipe doubles easily. Make sure to use an 11×13″ baking sheet (or 2 small baking sheets) so the butternut squash is in a single layer.
If you have a sweet tooth you can drizzle a little extra maple syrup over the butternut squash after it comes out of the oven, as you see in the video.
Kristen Stevens
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Hi, I’m Kristen! 
This looks so good. I have some cubed uncooked butternut squash in the freezer that I had left over from another recipe. I wonder if my frozen cubes would work with this recipe and if they should be thawed first.
I’ve honestly never cooked with frozen squash before so I can’t say if it will work in this recipe or not.
Thank you Kristen for this recipe. It made my Christmas meal that I make for my wife. How well do you think this would keep? Could I make it a day or two in advance and reheat?
It will reheat well the next day! I hope you have a great Christmas!
Thank you, and a Happy New Year too!